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It doesn’t need to be a Tuesday for me put tacos on the menus. Every single day is a perfect day for tacos in my book. Currently, I am crushing so hard on these Chili Lime Salmon Tacos.

Did you hear the news? US News & World Reports released their 2018 assessment of diets. Any guesses on what diet came in first? The Mediterranean diet tied for first among a panel of nutritionists, dietary consultants and physicians specializing in diabetes, heart health and weight loss. Tied for first with the Mediterranean diet is the DASH diet which is a diet recommended by many doctors to help control blood pressure.

Curious to hear what diets didn’t fare as well? Spoiler alert: Keto and Whole 30 both brought up the rear end of the analysis. So for the love of all things holy, please stop focusing on these diets. In what universe could it possibly make sense that a steak is health food and lentils are bad? It just doesn’t make any sense. For once and all, can we agree that whole grain carbs are not the enemy? Seriously, they are not.

How to Make Chili Lime Salmon Tacos

Alright, stepping off my soapbox now and moving on from the ranting to the recipe for these Chili Lime Salmon Tacos. All you the salmon needs a little seasoning in the form of salt, pepper, and chili powder and a few minutes on the either the grill or skillet. Watch the fish closely while it is on the heat. You don’t want to overcook it.

The fish will change color moving from the bottom which is in contact with the heat moving upward. Once it gets about one-third of the way up the fillet flip it over to the other side. The second side will cook quickly so remove from the heat when the cook line starts moving up. The fish will continue to cook even after it is removed from the heat.

Let the salmon rest while you cut up the veggies and make the spicy cilantro sauce. Once your other ingredients are prepped just break the fillets up into bite-sized chunks and assemble your tacos.

Fresh corn on the cob, it’s like baseball, apple pie, and the Fourth of July! Stopping by a farm stand and picking up fresh corn is one of life’s simple pleasures. Sweetie and I recently stopped by a new-ish restaurant in the Heber Valley called Main Street Social. We enjoyed a delicious Mexican-inspired street corn dish. Obviously, I had to try to recreate this tasty meal at home. Grilled Mexican Corn with Spicy Mayo is the result.

Summertime corn has a sweetness and crunch that cannot be found any other time of the year. So, for the weeks in the summer that is it on, I try to utilize it in every way that I can imagine. I would love to hear about your favorite ways to eat corn in the comments below.

Three Ways to Grill Corn

While testing the recipe for Grilled Mexican Corn with Spicy Mayo, we wanted to try a few different ways of cooking the corn on the grill. So, we bought a dozen ears, fired up the grill, and tried three different ways:

Sweetie and I both decided that we didn’t care for the second option. But, from here we disagreed. I preferred the corn that had the silks removed and then the husks pulled back like a handle. This method gives the corn that beautiful char from direct contact with the grill. Sweetie preferred the first method which results in a moist, steamed cob of corn. The choice is yours.

Once the corn is grilled you can decide if you want to serve the cob whole or cut into smaller pieces. If you prefer the corn cob whole, then I would drizzle the spicy mayo over the whole cob and top with onions, cheese, and chives. If you want to serve the corn in bite-sized pieces, I like to pour the spicy mayo in the bottom of a serving dish and arrange the pieces of corn on the sauce. Then, top the corn with the onions, cheese, and chives.

Summer is coming! Summer is coming! I cannot believe that we are less than two weeks out from Memorial Day weekend and the official start of summer. BBQs and margaritas are two summer staples that I look forward to during the cold, gray days of winter. These grilled margarita shrimp tacos hit the mark on both counts.

Firstly, the recipe was inspired by an almost full picture of margarita that was left over after a recent party. Who ends up with leftover margaritas? Usually not me. But this time, I had so much leftover and I couldn’t bear to throw it away. So, instead I improvised.

I had shrimp in the freezer that I thawed out and then marinated the shrimp in the leftover margarita making sure that all the shrimp were submerged in the liquid. I let them marinate for an hour or two in the fridge and started making the avocado and mango salsa, as well as, the spicy slaw.

The ingredient list may seem a bit daunting but I promise that this recipe comes together pretty quickly.

Pickled Red Onion

I had the pickled red onion in the fridge and recommend that you make up a batch to keep in your fridge too. I used this recipe. In addition to being delicious on tacos, the pickled red onions also tasted great on burgers (or veggie burgers as is the case in my house). Thinly sliced red onion will do in a pinch if you don’t want to make the pickled version.

I actually had the rest of the ingredients on hand and drew inspiration from what was already in the refrigerator. You can improvise with this recipe too. Don’t want to make the avocado and mango salsa? Then, consider using jarred salsa and avocado slices. Lettuce or cabbage shreds can replace the spicy slaw if you want, but it is really good.

I used flour tortillas but corn works too if that is your preference. If you feel like doing some prep work on the salsa and slaw ahead of time, these margarita grilled shrimp tacos are a great dish for entertaining. Make a big batch of margaritas, use some of it on the shrimp and serve the rest to your guests while you man the grill.

How to Make Margarita Shrimp Tacos

Let’s be real here. I heart anything that I can scoop in a tortilla chip. If that scoopable dip contains seafood then I am over the moon. So, you can imagine my excitement as I prepped this shrimp and corn ceviche.

Sometimes, I will go on a bender of good health and stuff delicious fillings into leaves of lettuce (Romaine and Boston Leaf being my favs) instead of chips. Other times, I just want to scoop up delicious fillings into crisp, salty tortilla chips. I fall completely into the salty camp and would trade you cookies, cakes, and brownies for chips, nuts, and cheese any day of the week.

In the interest of full disclosure, this recipe would be at its best during summer when you could score fresh corn from the farmers market and roast it on the grill but it is also possible to make this dip year-round using frozen fire-roasted corn.

You can make this shrimp and corn ceviche several hours or a day ahead of when you plan to serve it. This makes it an ideal dish for parties or potlucks.

I used an orange as the citrus in the recipe but you could also use grapefruit if you preferred. Blood oranges would also make a dramatic and visually appealing substitution in this shrimp and corn ceviche recipe.

In addition to serving shrimp and corn ceviche as a dip or filling in a lettuce cup, you could also top the ceviche onto a bed of greens for a light lunch. I would serve the shrimp and corn ceviche with a crisp white wine like a Sauvignon Blanc or a summer beer such as a Hefeweizen.

As the weather warms up, what are your favorite recipes, drinks, and music to listen to while you enjoy the sun-filled days? Drop a comment below and let’s get this warm-weather party started!

How to Make Shrimp and Corn Ceviche

Once the sunlight grows long in the evenings after Daylight Savings Time, my brain automatically moves into summer mode. The sloth in me suddenly disappears and I want to do all the things outside.

One of those things that I must start doing immediately is cooking out of doors. I dust off the BBQ grill and start planning get-togethers with family and friends. BBQ time means potato salad time. However, this Southwestern Potato Salad recipe is not some ordinary potato salad, it is a kicked up version full of flavors you love from southwestern cuisine.

Bobby Flay’s recipe for Southwestern Potato Salad on the Food Network website was the inspiration for this recipe. Once again, I found the photo associated with the recipe on their website lacking. Admittedly, potato salad is not the most photogenic dish in the world but I challenged myself to improve the recipe and photo.

I added roasted chilies to the potato salad that I am surprised that Bobby had not included in his version. I also added hard-boiled eggs to garnish the top of the potato salad because my people love hard-boiled eggs. If your people do not love hard-boiled eggs, you can omit them.

Here are few other recipes that I found on Food Network’s website that I had to make and photograph in order to pin it to Pinterest. You will understand why this important if you are a Pinterest user. If you are not an avid Pinterest user, but want to be (and you should) then hit me up. I will help you down the rabbit hole that is Pinterest. It is so fun, I promise!

My main goal in life is to incorporate more vegetables in the food that I prepare for myself and my family and friends. Okay, calling it my main goal in life may be an exaggeration, but it is a very important consideration in my cooking. Vegetables are full of healthful nutrients. They are also proven to reduce the incidence of most lifestyle-related diseases like cancer, diabetes, and heart disease. These veggie enchiladas are delicious AND nutritious!

Eat Your Veggies

So, do you still need convincing about why sneaking adding vegetables into every meal is important? Okay, here it goes, vegetables are cheap. Who could argue with adding more budget-friendly food into your diet? Vegetables are also delicious. Stick with me on this one.

This veggie enchilada recipe is for you if you not a veggie lover. Or, it is also for veggie lovers who live with and cook for veggie-resistant people, I encourage you to try introducing new veggies to your crew and/or new preparations of veggies.

For example, most people can behind the idea of eating a tray full of warm, cheesy enchiladas. Right? What if you added some delicious roasted vegetables to the beans and cheese that most people expect in their enchiladas? I tried this out on family and they gobbled up the enchiladas. As a result, I effectively and deliciously added an extra serving of vegetables to their day!

For this recipe, I roasted sweet potatoes, red peppers, and red onions in order to bring out the sweetness of the vegetables. By seasoning the veggies in in olive oil and chipotle chili powder, salt, and pepper, they take on a smoky, spicy flavor.

Once you are ready to start assembling the enchiladas, spread refried beans on a tortilla, top with roasted veggies, add finely chopped kale and cheese on top, and then roll up! Then, you slather on enchilada sauce and more cheese, no one will be the wiser about the big favor that you have done for them.

Clementines, Mandarins, Cuties, Halos, whatever you call these delicious little gems, they are easily found at grocery stores this time of year. I nearly always have a bag of them in my fridge during the winter months. They travel well, are super sweet, and let’s face it; seasonal fresh fruit is scarce this time of year in the Northern Hemisphere. But, this small citrus fruit shines when it is cold outside.

So, why not add a little oomph to your guacamole with chopped up segments of clementines? That is exactly what I did here. I took a handful of those easy to peel clementines and cut each segment into thirds. I wanted the pieces to be substantial enough that you get a burst of sweetness in a bite but not so big that you would have worry about keeping it balanced on a chip.

Everyone loves guacamole. I mean, if you don’t love guacamole then you confuse me. We can still be friends and everything, but I don’t understand how anyone can resist dipping a chip into a bowl of fresh creamy guacamole. Actually, if you don’t like guacamole, let me know, I will invite you over to my place. More guacamole for me!

A local restaurant here in Salt Lake City called Taqueria 27 offers a ‘guacamole of the day’ (G.O.D.). They offer up some wild combinations.

Recent G.O.Ds include:

red apple, Anaheim pepper, and pickled red onion

grilled onions and jalapenos, lime and queso fresco

blueberry, gorgonzola, habanero, and balsamic

I don’t love all of them but I do appreciate the chef’s commitment to using interesting ingredients.

That is what inspired me to add clementines to a batch of guacamole last weekend to snack on while the NFL playoffs were on. Plus, the Superbowl is coming up in a few weeks which always feature the best game-snacking opportunities of the year. I believe I once heard that the statistic that more avocados are sold Superbowl weekend than any other time of the year.

This recipe doesn’t stray too far from a traditional guacamole recipe other than I bumped up the heat a little to complement the sweet from the clementines. I love the sweet and spicy combination with the traditional creaminess of the avocados and acidity of the lime. Recommended!

Do you have a favorite non-traditional ingredient that you like to add to your guacamole? If so, I would love to hear about it in the comments.

Hi, I am Diane. Welcome to Hello Fun Seekers. Do you love good food and traveling? Then you are in the right place. I seek out the best information and share it with you here.
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